Libby’s Pumpkin Roll
(from Lucianolinda’s recipe box)
made this for family gathering. Was a big hit.
Source: Libby's pumpkin label
Categories: Cake
Ingredients
- Powdered sugar
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 3 lg. eggs
- 1 cup granulated sugar
- 2/3 cup Libby's pure pumpkin
- 1 cup chopped walnuts (opt.)
- Filling:
- 1 pkg. cream cheese, softened
- 1 cup sifted powdered sugar
- 6 Tbsp. butter or margarine, softened
- 1 tsp. vanilla extract
- Powdered sugar
Directions
- For cake: Preheat oven to 375 degrees. Grease 15 × 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves ans salt in a small bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.
- Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully roll up cake and towel together, starting with narrow end. cool on wire rack.
-
For filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small bowl until smooth. Carefully, unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
-
Recipe can be doubled. each cake will require 2 1/2 cups cake batter and 1 3/4 cup filling. baking time remains the same.